“I mean, what’s not to like? Custard, good. Jam, good. Meat, good!”

The irresistible cheesecake


This recipes from a former colleague of mine, who has a nice blog full of deliciously looking sweets and food.  Do not miss to check it out, she has recipes both in English and Hungarian. It is very hard not to eat gluten and sugar when you bump into recipes like this. I thought I will be able to resist, but it has such a special sweet smell and looked so pretty that I needed to have a piece. Or two. OK, you got me, but it wasn’t more than five!


For the crust:

  • 2 cup crushed biscuit
  • 1 cup melted butter

For the cheese cream:

  • 300 g cream cheese
  • 120 g sugar
  • 100 g sour cream
  • 1 ts flour
  • 2 eggs

For the sauce:

  • 1/2 cup cold water
  • 1,5 teaspoon starch
  • 1 ts sugar
  • 2 ts lemon juice
  • 1,5 cup blueberry

Preheat the oven at 180 degrees. Crush the biscuits in a food processor or in a food bag using a rolling pin. Mix well with the melted butter. Put baking paper in a pan and push the mixture evenly in it (I used a 20×30 cm pan). Bake it for 5 minutes, then set aside.

Mix the cream cheese ingredients in a bowl and scoop on top of the biscuit layer.

To prepare the sauce, you need to mix well the starch and sugar into the water and add the blueberries. Bring them to boil and cook it for 3 minutes while stirring occasionally. Gently spoon the blueberry mixture on top of the cream cheese and bake the cake for 40 minutes on 160 degrees.

A million thanks for Giuditta for the recipe!


  • Szofika

    Oh my!!! It looks gorgeous! I’m soo happy you liked it!xx

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